Multigrain Pumpkin Cranberry Bagels

These pumpkin bagels actually go back a whole year (of course not these specific bagels). At that time I had a project that needed some focus–along with some bagel coupons.   So instead of dragging my laptop out to Starbucks, I went to the bagel shop.   With fall in the air, I ate a pumpkin bagel with pumpkin cream cheese.  And a pumpkin latte.

Pumpkin bagels in fall windor

Pumpkin bagels

Of course, because I am a die hard, do-it-myself-er, making all of this at home was quickly on my “to do” list.  My pumpkin spice latte was first, followed by the pumpkin cream cheese (used on a lot of store-bought bagels), but the bagels were a bit more intimidating.

I’d even made bagels before–ages ago, in my life before kids, so I knew that it wasn’t hard. In fact, there is only one more (easy) step (see below) beyond making homemade bread, which I do all the time. Now if you make your own bagels, you can use more whole grains.  And you can make them a reasonable serving size…  does anyone really want a 350 calorie bagel (before cream cheese) as a snack?

Bagel dough, ready to form

Bagel dough, ready to form

The original recipe came from Taste of Home but I almost never bake anything that isn’t at least half whole grain, so I needed to work with it.  The first try with half whole wheat flour and no oat bran actually tasted bitter–which almost never happens–and I make that substitution all the time.  Next try, I used some oat bran and got better flavor–and an even healthier bagel!

Pumpkin bagel with pumpkin cream cheese

Pumpkin bagel with pumpkin cream cheese

Multigrain Pumpkin Cranberry Bagels

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Ingredients

  • 2/3 c warm but not hot (not over 115 F) water
  • 1/2 c canned pumpkin
  • 1/3 c packed brown sugar (or 1/2 c if you like a sweeter bagel)
  • 1 t salt
  • 1 t vanilla
  • 1 1/2 t ground cinnamon
  • 1/2 t ground allspice
  • 1/4 t ginger
  • 1/4 t ground cloves
  • 1/2 c whole wheat flour
  • 1 c oat bran
  • 1 1/2 c all purpose flour, plus extra for kneading
  • 1 package (1/4 ounce) active dry yeast
  • 1/3 c dried cranberries (or raisins)

Directions

  1. Combine all ingredients except cranberries.  Mix by hand or in mixer until well combined.  Add dried cranberries.
  2. Knead in mixer with dough hooks or by hand until dough “pushes back,” about 5 minutes.  Place in large bowl and cover with a wet dish towel. Let rise in a warm place until doubled–about 1 1/2 hours.

    Pumpkin bagel dough, rising

    Pumpkin bagel dough, rising

  3. Punch dough down then shape into eight balls. Push thumb through centers to form a 1-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 15 minutes; flatten rings slightly.

    Form bagels

    Form bagels

  4. Fill a deep skillet or Dutch oven 2-3 inches deep with water (you’ll need enough for the bagels to float). Bring to a boil. Drop bagels, a few at a time, into boiling water. Cook for 1 minute; flip over gently and cook 1 minute longer.

    Simmer bagels for a minute per side

    Simmer bagels for a minute per side

  5. Remove with a slotted spoon; drain on paper towels.

    Drain bagels on towel

    Drain bagels on towel

  6. Coat a baking sheet with cooking spray or line with parchment paper. Place bagels 2 in. apart on prepared pan. Bake at 375° for 20-25 minutes or until just beginning to brown.

    Bake bagels

    Bake bagels

  7. Remove to wire racks to cool. Yield: 8 servings.

    Cool bagels on wire rack

    Cool bagels on wire rack

18 thoughts on “Multigrain Pumpkin Cranberry Bagels

  1. Louise

    You just amaze me, Inger! Not only are you a “die hard, do-it-your-selfer, you made better looking bagels than some bagel shops I’ve been too. Coming from New York, I grew up on bagels. Oh how I miss them:) The key is the bath water first. You nailed it!!! I can just imagine these beauties with that Pumpkin Cream Cheese of yours, holy goodness!

    Thank you so much for sharing…

    1. Inger Post author

      Not New York here, but there are still plenty of bagels. I guess when I think of our vacation place up north though (where we intend to retire someday), there wouldn’t be any. So I guess I’ll need to keep up my bagel skills 😉 Good heads up Louise!

    1. Inger Post author

      Oh thank you so much Freeda. I was thinking they were rather lumpy–I think the whole grain doesn’t rise out the bumps as well as white flour. Well, that’s my story and I’m sticking to it!

  2. grace

    i’ve never made bagels and haven’t actually eaten one for years, but i remember loving raisins in there and cranberries are even better! 🙂

  3. Kathy

    My daughter made pumpkin bagels a couple of years ago. I remember being amazed that the average person could make them at home. These look delicious.

    1. Inger Post author

      What a great mother daughter project Kathy! And isn’t it fun when things that look hard turn out to be doable! I am thinking of English muffins next!

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